Potato Casserole Recipe

Cheesy Potato Casserole

These cheesy potatoes are the stuff of family legend. Don’t count on having any leftovers of this easy cheesy potato casserole, because this simplified potato casserole recipe goes fast and everyone will be back for seconds. This one is great for everyday dinners and holidays alike since all you need is one large bowl to combine the ingredients, and 45 minutes in the oven. Soon you’ll be all set to deliver a cheesy dish (and jokes), all in one.

Prep: 10min

Total: 55min

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 470 , Carbohydrate 28 g, Cholesterol 95 mg, Fat 5 1/2 , Fiber 1 g, Protein 10 g, Saturated Fat 20 g, servingSize 1 Serving, Sodium 1000 mg, Sugar 3 g, Trans Fat 1 g

Ingredients:

• 1 pint (2 cups) sour cream
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/2 cup butter, melted
• 1 tablespoon garlic salt
• 1 cup chopped onions
• 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed
• 2 cups shredded Cheddar cheese (8 oz)

Instruction:

1. Heat oven to 350°F.
2. In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 2 cups shredded Cheddar cheese (8 oz); stir until well blended.
3. Pour into ungreased 13×9-inch (3-quart) glass baking dish.
4. Bake 45 minutes.

Potato Casserole

Trisha Yearwood’s potato casserole from Food Network is extra-savory thanks to cheddar and bacon.

Total: 0 45min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 712, Fat 48g, Saturated Fat 18g, Carbohydrate 54g, Fiber 4g, Sugar 4g, Protein 19g, Cholesterol 84mg, Sodium 540mg

Ingredients:

• Nonstick cooking spray, for greasing the baking dish
• 6 large russet potatoes
• Pinch salt
• 8 ounces sliced bacon
• 1 cup milk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup (1/2 stick) unsalted butter
• Pinch garlic salt
• Pinch freshly ground black pepper
• 2 cups grated Cheddar

Instruction:

1. Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
2. Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
3. While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
4. Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
5. Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

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